There is nothing like the deep flavor of roasted tomatoes to combat the winter doldrums. You heard me right: I’m talking about tomatoes in winter. This recipe is all about taking advantage of summer produce at its peak and giving us access to summer delights well into the winter months.
If you are lucky enough to grow your own tomatoes, this is a perfect way to turn your bounty into an ingredient you can enjoy long after the summer sun has set. If you are like us and love tomatoes but don’t grow them yourself, don’t despair. When the days are hot and the time is right, go out and buy bags of your favorite local tomatoes. I hit the market in August and September, when our Northern California tomatoes are at their sweetest (and their prices are at their lowest), and I get to work candying dry-farmed Early Girls by the crateful. I toss them into freezer bags, and the juicy roasted tomatoes are ours to savor year-round.
Feel free to double or even quadruple this recipe. You won’t be sorry when you have a stash of sweet roasted tomatoes waiting for you in the freezer. See Candied Tomatoes put to use in these recipes: Pork Ragù and Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini.
makes about 11⁄2 cups
4 pounds tomatoes (I’m partial to dry-farmed Early Girls—they may not look fancy, but the flavor is unbeatable)
2–4 tablespoons olive oil
Sea salt
11⁄2 tablespoons sugar or 1 tablespoon light agave nectar
Preheat your oven to 250°F.
Slice small or medium tomatoes in half and spread them out, face up, over a large baking sheet. (If you are using huge heirloom tomatoes, cut them into large wedges.) Lightly drizzle the olive oil over the tops of the tomatoes. Sprinkle with salt. I like to sprinkle on a bit of sugar or drizzle on a bit of agave nectar to enhance the caramelization of the slow roast. Slide the baking sheet into the warm oven.
After 4 to 5 hours of roasting, your tomatoes will be ready. They will have shrunk in size significantly and the flavors will have concentrated. The tops will be caramelized, but the tomatoes will still be nice and juicy.
If you’re like me, you’ll need to go ahead and eat some roasted tomatoes right away—they are hard to resist. Maybe make yourself a bowl of roasted tomato pasta {see “Stocking the Pantry” for GF pasta suggestions} with fresh basil, mozzarella, plenty of olive oil, and garlic. Or how about roasted tomato soup?
Tip: To save some Candied Tomatoes, fill a resealable plastic bag or two and store them in your freezer. When you pull them out in deep winter, you’ll smile as you taste a bit of summer.